For the ceviche:
2 medium heirloom tomatoes, chopped into 1/2” cubes
1 large avocado, chopped
1/4 cup red onion, julienned
1/4 cup cilantro, chopped
juice of 1 lime
1/4 teaspoon salt
Toss the ceviche ingredients until well coated with the lime juice.
To serve, place the dressed tomato and avocado in a bowl and pour in some of the broth. Garnish with fresh cilantro.

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Welcome

My name is Rachel Carr and I'm a vegan chef and educator. I hope to inspire home cooks to prepare more plant based foods and to love eating their veggies! I am currently head chef at Chavela Restaurant in Los Angeles.